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Namerō
is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare. This recipe has been passed down among Bōsō Peninsula The is a peninsula that encompasses the entirety of Chiba Prefecture on Honshu, the largest island of Japan. It is part of the Greater Tokyo Area. It forms the eastern edge of Tokyo Bay, separating it from the Pacific Ocean. The peninsula covers ... fishermen. References Cooking techniques Japanese cuisine Uncooked fish dishes {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namerō Yellowtail Tateyama Chiba
is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare. This recipe has been passed down among Bōsō Peninsula The is a peninsula that encompasses the entirety of Chiba Prefecture on Honshu, the largest island of Japan. It is part of the Greater Tokyo Area. It forms the eastern edge of Tokyo Bay, separating it from the Pacific Ocean. The peninsula covers ... fishermen. References Cooking techniques Japanese cuisine Uncooked fish dishes {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tataki
Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese, means "pounded" or "hit into pieces". Cooked food In the first method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served like sashimi with soy sauce and garnishes. The method originated in Tosa Province, now part of Kōchi Prefecture, where it was applied to bonito (). Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki is the capital and the largest city of Nagasaki Prefecture on the island of Kyushu in Japan. It became the sole port used for trade with the Portuguese and Dutch during the 16th through 19th centuries. The Hidden Christian Sites in the .... Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Tartare
Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine cuisine, Levantine ''kibbeh nayyeh'', the Turkish cuisine, Turkish ''çiğ köfte'', the Korean cuisine, Korean ''yukhoe'' and the widely known Japanese cuisine, Japanese ''sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongols, Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bōsō Peninsula
The is a peninsula that encompasses the entirety of Chiba Prefecture on Honshu, the largest island of Japan. It is part of the Greater Tokyo Area. It forms the eastern edge of Tokyo Bay, separating it from the Pacific Ocean. The peninsula covers approximately . Description The Bōsō Peninsula is defined by the Pacific Ocean to its east and south, Tokyo Bay to the west, and the Edo and Tone rivers to the north. The Bōsō Hill Range forms the backbone of the south of the peninsula, and much of the area is hilly. Mount Atago in Minamibōsō and Kamogawa is the highest point on the peninsula with an altitude of . From south to north the Bōsō Hill Range gives way to the Shimōsa Plateau, which covers much of the area of northern Chiba Prefecture, and ends in the lower areas around the Tone River. The northern and western parts of the Bōsō Peninsula are highly urbanized. The Shimōsa Plateau and the coastal lowlands and interior river valleys are chiefly used for rice cultiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
